Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (30ml) lemon juice
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) gluten-free all-purpose flour blend
  • 1 cup (90g) certified gluten-free rolled oats
  • 1/2 cup (100g) coconut sugar
  • 1/2 cup (113g) vegan butter, chilled and cubed
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with lemon juice, maple syrup, cinnamon, cornstarch, and salt. Stir gently to ensure every slice is coated in the thickener.
  3. Pour the peach mixture into a 9x9 inch baking dish, spreading it evenly to the edges.
  4. In a separate bowl, whisk together the gluten-free flour, oats, sugar, cinnamon, and salt.
  5. Add the chilled vegan butter cubes to the dry ingredients. Using your fingers or a pastry cutter, work the butter in until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  6. Sprinkle the crumble evenly over the peaches without pressing down.
  7. Bake for 30 to 35 minutes until the fruit juices bubble vigorously around the edges and the topping is a deep, mahogany-colored gold.